Patrick D's recent pizza inspired by the "tomato pies" of Trenton, New Jersey, was made on a gas grill. He seems to have discovered how to create a convection effect to effectively cook his pizzas — similar to what we noticed last week with the Kettle Pizza grill insert. Here's Patrick:
In my seemingly never ending quest to re-create a Trenton tomato pie here in Madison, Wisconsin, I created this pizza over the weekend. The sauce came from tomatoes I grew in my garden and picked two hours before crafting this pizza. Cheese first, then sauce, and finished with sausage. I used whole-milk mozzarella and aged pecorino Romano. My gas grill is able to reach temperatures of around 700°F. I use a pizza stone on the grill.
After several months of experimentation, I'm finally happy with the result. The grill does an excellent job giving the pizza a nice light char.
It seems that the best way on a 3-burner gas grill is to heat the grill and stone on high for 20 minutes or so, then after laying the pizza on the stone, turn the burner under the stone to low, while keeping the uncovered burners on high. Seems to create a convection effect that equalizes air temp vs. stone temp.
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